Ham and Cheese Scrolls

A white fluffy homemade roll with ham, cheese and mayo.

Kid-approved Ham and Cheese Scrolls that will be ready to eat in just 30 minutes and are made from 6 basic ingredients.

5 from 16 votes

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Course: Snacks

Cuisine: breads and scrolls

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: serves

Calories: 204kcal

Author: Lucy - Bake Play Smile

Equipment

Thermomix (optional)
Oven

Ingredients

300 g (2 cups) self-raising flour
30 g butter chilled, roughly chopped
180 g (¾ cup) milk
75 g (¼ cup) mayonnaise
150 g ham shaved or thinly sliced
80 g cheddar cheese
2 tbs milk extra
poppy seeds, for sprinkling optional

Instructions

Conventional Method

Preheat oven to 200 degrees Celsius (fan-forced). (See notes)
Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
Sift the self-raising flour into a bowl.
Add the butter and rub into the flour until the mixture resembles breadcrumbs.
Add the milk and mix gently until the mixture forms a dough.
Knead the dough, on a lightly floured cutting board, until smooth.
Roll the dough into a long rectangular shape, about 1 cm thick.
Spread the mayonnaise over the dough.
Lay the shaved ham, overlapping slightly, over the mayonnaise.
Grate the cheese before sprinkling it over the layer of ham.
Starting from the long edge of the rectangle, roll the dough into a log.
Using a sharp knife, cut the roll into 3-4 cm slices.
Place the slices, cut side up, into the prepared tin.
Brush the extra milk over the scrolls with a pastry brush.
Sprinkle over the poppy seeds, if using.
Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Thermomix Method

Preheat oven to 200 degrees Celsius (fan-forced). (See notes)
Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
Weigh the self-raising flour and butter into the Thermomix bowl. Mix for 6 seconds, Speed 6.
Add the milk and knead for 2 minutes, Kneading Function.
Transfer the dough to a lightly floured cutting board, and work it into a smooth ball.
Roll the dough into a long rectangular shape, about 1 cm thick.
Spread the mayonnaise over the dough.
Lay the shaved ham, overlapping slightly, over the mayonnaise.
Weigh the cheese, roughly chopped into cubes, into the Thermomix and grate for 8 seconds, Speed 8.
Sprinkle the grated cheese over the layer of ham.
Starting from the long edge of the rectangle, roll the dough into a log.
Using a sharp knife, cut the roll into 3-4 cm slices.
Place the slices, cut side up, into the prepared tin.
Brush the extra milk over the scrolls with a pastry brush.
Sprinkle over the poppy seeds, if using.
Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

If using a conventional oven, preheat to 220 degrees Celsius.

I like to bake the scrolls in a round cake tin that has been greased and lined with baking paper, preferably a springform tin.

You can use a flat baking tray that has been greased and lined with baking paper instead of a baking tin. Place the scrolls on the tray with a little room to spread, but don't leave too big a gap between them.

I highly recommend using baking paper, even in a non-stick baking tin, as the cheese melts during baking and can make the scrolls stick to the base of the tin.

You can choose any condiment you prefer. The scrolls taste just as good with tomato or barbecue sauce, wholegrain mustard, relish or pesto.

Any thinly sliced or shaved cold meats would work well as a substitute in these scrolls. A mild salami would be a tasty option!

The scrolls can be stored in a refrigerated, airtight container for up to 2 days.

Alternatively, they can be frozen, in an airtight container, or resealable bags, for up to 3 months.

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